In a large skillet, heat the Flying Olive EVOO of Choice. Add the Italian sausage and brown well. Deglaze the pan with red wine, scraping up all the browned bits. Add the sauce and bring to a simmer while the pasta is cooking. Taste and season with Italian seasonings, if desired, and salt and pepper. If the sauce gets too thick, add a little water or broth.

Bring a large pot of water to a boil. Season with salt. Add the pasta and cook according to the package directions, minus 1 minute for al dente.

Drain and toss the pasta with the sausage/sauce and the shredded cheese.

Garnish with the parsley. Serve.

Leftovers: Refrigerate. The next day, add a little water and microwave or enjoy cold.